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Loved it! However,
I did not want to
fry the chicken
either, so I
drizzled it with
olive oil baked it
at 375 for 35
minutes or so. The
crust was crunchy,
and flavor was
wonderful! Chicken
was so tender -
definitely a keeper!

holliscook / 11.07.11

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Yum! The curry definitely makes it, but I added cumin, which pumped up the volume, making it an even more unusual fried chicken dinner. I sauteed the spinach and tomatoes with garlic, to warm up the whole meal. My kids scarffed it down. I'll definitely make it again.

sgthomas6 from Brooklyn, NY / 12.16.08

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Yummy, but salty! Next time I'd use about half the amount of salt listed.

mmcginnis / 12.15.08

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I've made this a few times, it's a definite
keeper. Previous review recommends
sautee after marinating, and I might give
that a try. Something about the buttermilk
makes the chicken delighfully tender.
After a long day at work, I sometimes cheat
and use a good quality bottled balsamic
vinaigrette on the salad. Once, I used
sundried tomatoes when cherry tomatoes
were out of season, and added cucumber
for fresh crunch. Worked for us!!

bobbilum from NE Florida / 05.21.07

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Recipe purists, grant me amnesty here,
since I'm 1 of YOU.
That said, read on (if you're not too
aggravated to do so).
I did not make fried chicken.
Rather, I was searching for an easy,
low-fat marinade for chicken breasts & I
found it, with this recipe.
Skinless, boneless chicken breasts.
Boring, right?
NUH UH!
Marinate them (in the marinade of course),
at least 4 hrs or overnight.
Drain a bit, then sauté them in olive oil.
Heavenly, moist, tasty & OH-so-very-EZ!!!
Buttermilk, curry, salt & chicken were made
to go together.
And of course, you can still serve the
chicken atop the salad & but I made mixed,
roasted vegetables instead! HA!

choulli from G from Hoboken, NJ / 04.20.07

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very simple- did half a batch with out curry. added dried italian herbs. liked it better.

balsa1234 from california / 10.15.06

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I loved it and I am not a curry fan. The chicken was moist and delicious. I will definately make this again.

ShoshanaWA from Seattle, WA / 10.09.06

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oh dang was this a yummy recipe, I prepared it just as suggested, and loved loved it, as did my other dining companions! Worth all the calories, I wouldn't change a thing (although maybe I'd add an extra hour of cardio next time I work out!)I would make it again in a heartbeat and just finished the leftovers for lunch, still delicious the next day. The salad was so good I can't wait to make that again with another dish for dinner

sarainsd from San Diego, CA / 09.06.06

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This is amazing! I always make a big batch before we go camping and use it over a couple of days - in tortillas with lettuce adn a yogurt dressing or with salad. Delish!

A Cook from North Vancouver, BC / 08.28.06

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This is a keeper. I don't fry very often because of the mess and fat, but this is definitely worth the oil. Everyone loved this variation on classic fried chicken.